From: Chef Ana Karina Amado, Amados Pastries, Muskegon, Mich. Yield: 12 appetizer servings.
12 corn husks, soaked in cold water about 1 hour
2 cups chicken stock
1 cup vegetable oil
1 tsp. baking powder
3 Tbsp. salt
3 cups finely shredded potatoes (use fresh Idaho® Russets)
5 cups Maseca flour ( available in ethnic markets)
11/2 lb. crabmeat (may substitute chicken breasts)
2/3 cup tomato sauce
1/3 cup chipotle sauce (available in ethnic markets)
1/2 cup crushed peanuts
3 tsp. olive oil
1 cup whole kernel corn
1/4 cup tamarind paste(available in ethnic markets)
2/3 cup guava juice (available in ethnic markets)
In a 2 qt. electric mixer, mix chicken stock, vegetable oil, Idaho potatoes, baking powder, salt and Maseca flour, using paddle until smooth (about 6 minutes at medium speed). Boil crabmeat in 1 qt. water until tender, then cool and shred. Mix shredded crabmeat with tomato and chipotle sauce and peanuts. Spread about 3 oz. dough on each corn husk and place 3 Tbsp. crabmeat filling in middle of each tamale. Secure each tamale by closing and folding each end of the corn husk. Steam for 30 minutes inside a 4-qt. steamer.
For the sauce: In a 5" skillet, sautè corn kernels in olive oil for about 3 minutes. Whisk in tamarind paste and guava juice and cook for another 2 minutes. Keep warm for plating. Serve each tamale cut in half; spoon about 2 Tbsp. sauce on the side.
Photo Credit: Idaho Potato Commission